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Full Online Book HomeLearning KitchenCandy - Chocolate Covered Jellies
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Candy - Chocolate Covered Jellies Post by :seshimic Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3036

Click below to download : Candy - Chocolate Covered Jellies (Format : PDF)

Candy - Chocolate Covered Jellies

1 (16 oz.) bag Sunkist Fruit Gems (they are a soft gum drop )
4 oz. Semi-Sweet Chocolate, (block-style) cut up
12 oz. Chocolate Chips, 1 Pkg. ( Semi- Sweet )
1/4 cup butter
Paraffin, 2 1/2 x 3 inch piece, cut up

Combine the semi- sweet chocolate pieces, and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering hot water, stirring until melted. Remove from heat, but keep over the hot water. Dip the Jellies into the chocolate (use a tooth pick to dip them ). Place on waxed paper lined cookie sheet. Let stand until chocolate is set.
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Candy - Chocolate Cups Candy - Chocolate Cups

Candy - Chocolate Cups
8 small balloons 10 ounces finely chopped dark chocolate, dividedBlow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Line a baking sheet with parchment paper. Set aside. Place 5 ounces finely chopped dark chocolate in a heatproof bowl set over a pan of simmering water; stir until completely melted. Remove from heat and stir in another 5 ounces finely chopped dark chocolate until thoroughly smooth. Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of chocolate, coating about a third of the balloon. Place the dipped

Candy - Chocolate Covered Cherries By Southern Candy - Chocolate Covered Cherries By Southern

Candy - Chocolate Covered Cherries By Southern
1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 16 oz. maraschino cherries with stems (drain well) 2 cups semisweet chocolate chips 2 tablespoons shortening Mix sugar, butter, milk, and almond extract, kneading into a large ball. Roll into 1-inch balls, then flatten each ball into a 2-inch circle. Wrap one circle around each cherry, lightly shaping with hands. Place stem up on a baking sheet lined with waxed paper, then cover loosely. Refrigerate for at least 4 hours. (Overnight is okay, too.) Melt chocolate chips and shortening together in microwave or a double boiler. Holding onto stem, dip